Seafood Recipes

Oyster cups with chopped oysters in a cheesy celery white sauce served in homemade biscuit cups. A vintage luncheon dish with an edible bread bowl for each serving.

Clam risotto with red chile powder, Roma tomatoes, and bell peppers finished with Parmigiano-Reggiano. Arborio rice cooked in homemade clam broth for deep seafood flavor.

Beach-style steamed crawfish layer fresh crawfish, red bliss potatoes, sweet corn, and lemon over hot seaweed. A New England-meets-Cajun shore feast.

Red Snapper, Veracruz (Huachinango Ala Veracr) recipe

Pan-fried fish fillets in a Latin-style island sauce with tomatoes, olives, green pepper, vinegar, and bay leaf. A Veracruz-inspired one-pan dinner.

Steamed salmon in orange-tomato sauce poaches skinless salmon fillets over a bright reduction of orange juice, white wine, garlic, and plum tomatoes, perfumed with fresh basil. A light, low-fat 35-minute weeknight dinner.

Quick Cajun BBQ shrimp sautéed in butter and beer with a rich, buttery pan sauce. Ready in 25 minutes with just 4 ingredients. Grab some crusty bread for sopping up every drop.

Tuna almandine casserole made with noodles, canned tuna, mushrooms, and onion baked in almond sauce. Five minutes of prep, 25 minutes in the oven, dinner done.

Mango shrimp pasta: a tropical one-pan dinner with lime-marinated shrimp, sesame-sauteed red pepper, black beans, cilantro, and fresh mango tossed with small pasta shells. Ready in 30 minutes.

Try something new with this scrumptious dish that can be cooked on the barbecue or baked in the oven.

Steamed fish and vegetables in stove-top papillotte: halibut and sugar snap peas steamed in plastic over diced tomatoes and basil. A clean, light, restaurant-style dinner in 20 minutes.

Spanish-style shrimp and red peppers slow-cooked in olive oil with garlic and chili, served with bread and feta cheese for soaking and piling. A tapas-inspired communal seafood dish.

Fire-grilled oyster shooters soaked in ice-cold citron vodka and vermouth marinade with fresh dill. Wood-fired oysters on the half shell for a dramatic appetizer.

Grilled shrimp skewers threaded with orange sections and black olives, marinated in olive oil, sherry vinegar, orange juice, and fresh basil. A Mediterranean-inspired appetizer or light main.

Trout fillets poached in court bouillon and served with a beurre blanc style herb butter sauce of chives, parsley, tarragon, and lemon.

Baked clams on the half shell topped with a crispy tasso and Parmesan crust, drizzled with saffron sabayon. An elegant Cajun-inspired appetizer ready in 25 minutes.